I created these Mini Gluten Free Pumpkin Chai Muffins for the 2013 Unprocessed Holiday ebook.
In case you haven’t had the chance to download the free ebook yet, I’m sharing the recipe with you today.
Mini Gluten Free Pumpkin Chai Muffins
Click HERE to save this recipe for later.
These muffins are gluten free, grain free, dairy free, Paleo, soy free, and unprocessed.
Mini Muffins
Mini muffins are amazing little creatures.
Don’t let anyone try to tell you otherwise! [As a matter of fact, Sunday night for dinner these mini muffins were all I had for dinner. And I didn’t just have one, or two, or three or even four…..!]
I digress.
Preheat the oven to 350 degrees.
Make your tea by placing 3 Tbsp of the loose-leaf chai-tea mixture into your teapot.
Boil about 2 cups of water and pour over the tea.
Let it steep for about 5 minutes. (Updated in September of 2016: I would never use Teavana anymore, as I did when I first created these. Choose a different brand. Click HERE for some ideas.)
Place all wet ingredients in one bowl.
Place dry ingredients in another bowl.
Add the two together and blend on low in a KitchenAid mixer (or mixer of choice).
Lightly brush your mini muffin pan with organic coconut oil.
Fill the muffin slots with the mixture.
Bake for about 34 minutes.
Try not to eat them all in one sitting.
Nevermind.
Eat ’em all up if you want…..they can’t be pretty like this forever!
Mini Gluten Free Pumpkin Chai Muffins Recipe Card
Mini Gluten Free Pumpkin Chai Muffins
Ingredients
- 2 eggs room temperature
- 3 Tbsp chai tea you'll use 1/4 cup of the liquid tea for this recipe
- 1 cup pumpkin fresh or canned puree
- 2 tsp vanilla extract
- 3/4 cup carrots shredded
- 2 tsp pumpkin pie spice
- 1/2 tsp lemon juice
- 1 Tbsp honey
- 1 Tbsp coconut oil melted
- 1 cup almond meal
- coconut flour 1/4 + 1/8 cup
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 350 degrees.
- Make your tea by placing 3 Tbsp of the loose-leaf tea mixture into your teapot. Boil about 2 cups of water and pour over the tea. Let it steep for about 5 minutes.
- Place all wet ingredients in one bowl.
- Place dry ingredients in another bowl.
- Add the two together and blend on low in a KitchenAid mixer (or mixer of choice).
- Lightly brush a mini muffin / cupcake pan with organic coconut oil.
- Fill the muffin slots with the mixture.
- Bake for 32-35 minutes (keep a close eye on it).
- Remove from oven and enjoy immediately or save for later.
Notes
If you’re looking for more gluten + dairy free recipes like this Mini Gluten Free Pumpkin Chai Muffins one, you might also enjoy:
- Lavender Coffee Recipe for One (with a Collagen boost!)
- Gluten Free Lemon Chicken Recipe {Slow Cooker}
- Chocolate Protein Pancake Recipe [Gluten, Grain, and Dairy Free]
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Oh friend… I am drooling over these!
Thanks! Drool away…wait, make ’em up and eat ’em.
YUM!! gorgeous pictures, as always!!
Thanks! I’m really trying to focus on quality images on my blog in 2014. I love a purty picture:)
These look delicious! I can’t wait to try them!
Enjoy!
Wow! These look amazing!!! I have that Teavana tea {and about 20 other varieties} at home right now. 🙂
Ditto!
Oh looks too good to be true! I think since I cannot eat eggs, I will try going to chia or flax egg route and see if it works!! I have been so obsessed with baking lately!
Use flax….that will work:) I rarely do flax anymore because of the lignins.
This is great! I love low carb/paleo recipes so much – I think you’re right! We are alike! 😉 Also, I love that you’ve got tea in there…I’m going to start adding that to more of my recipes!
Yeah, I’ve been cooking and baking a ton with tea lately. It’s so much fun:)
They look chai-tastic.
I am too lazy to make but I would eat if I were there! 🙂
And I *might* share:)
Those are adorable! And look delish too.